In a small pot over medium heat, combine the coconut milk, salt, and cinnamon. Run a knife along the vanilla bean segment, to separate the paste - include the paste and pod in the pot as well. Bring just to simmer, turn off the heat, and allow the mixture to steep for at least ten minutes. In a separate medium size bowl, combine the oats, cocoa nibs, pepitas, and the grated piloncillo. Pour the warm coconut nut milk over the oat mixture, then stir to combine. Allow to sit 5-10 minutes. Serve with more grated or shaved piloncillo if you like, and fresh figs, and dates. Serves 4.